In a large pot or Dutch oven, heat olive oil over medium heat. Add butternut squash puree and cannellini beans. Stir well to combine.

Pour in turkey broth and bring to a simmer. Add cubed turkey, kale, salt, and pepper.

Reduce heat to low and simmer for 5-7 minutes, or until kale is tender and soup has thickened slightly.

Season with additional salt and pepper to taste. Garnish with fresh herbs and lemon slices, if desired.